Banquet Cook (Sommelier and Chef Jobs: Hotels)

  The Mission Inn Hotel & Spa

  Riverside, California

Job Overview: 

Plan, prep, set-up and provide quality service in all banquets, buffets, and other special events for the hotel in accordance with standards and plating guide specifications. Ensure all banquet functions, employee meals and buffets are ready 30 minutes before serving. Prepares sauces and assures proper rotation of stocks. Maintain organization, cleanliness and sanitation of work areas and equipment.

DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Complete opening duties:

1. Set up work station with required mise en place, tools, equipment and supplies. Ensure everything complies with standards.
   1. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
   2. Check BEOs. Prep all events one day in advance.
   3. Establish priority items for the day’s events.
   4. Inform the Head Cook of any supplies that need to be requisitioned for the day’s tasks.
   5. Transport supplies from the storeroom and stock in designated areas.

• Inspect the cleanliness and organization of the work station; rectify any deficiencies. Maintain throughout the shift.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Inform the Sous Chef of any shortages before the item runs out.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Breakdown work station and complete closing duties according to department standards.
• Review status of work and follow-up actions required with the Chef before leaving.
• Ensure the production walk-in is kept clean and organized.

QUALIFICATIONS:

• One year related experience and/or training; or equivalent combination of education and experience.
• Riverside County Food Handlers Card
• May be required to work night, weekends, and/or holidays.

How To Apply